If you have been following me for a while, you might be already know how much i like tapioca. Simple steamed tapioca with a lot of coconut with basic coconut oil tempering is my all time favorite and usually make it for breakfast or as snack in the evening.
If you haven't cooked tapioca before, i would recommend to try this steamed tapioca first !
Next to the steamed tapioca, this kuchi chips is my next favorite to make with tapioca. It tastes so great with a cup of hot chai so i usually make it as tea snacks.
But you can make this in large batch , it stores well for days at room temperature and comes handy when you need some snack to munch on !
How to make Kuchi Chips | Tapioca Chips
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian
Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Tapioca - 1
Oil - for frying
Salt - to taste
Red Chili Powder -1/4 tsp
Procedure
First peel the tapioca and cut into small logs. Check out this post for step by step instructions on how to clean tapioca.
Next cut the tapioca as thin sheets and then cut into thin stripes.
Do the same for all the whole tapioca. Heat the oil for frying and add a small batch of tapioca.
Don't over crowd the oil and let it fry in the medium flame.
It slowly starts to change the color and fry till it's dark brown in color and all the "shh" sound stops.
Drain the chips from the oil and place it on the tissue paper for a few secs and then transfer into the wide bowl.
Once all the chips are fried, add the chili powder and salt. Give a quick toss to coat well with the chips.
That's it, Tasty and crunchy Kuchi Chips are ready !
Related: How to make plantain chips / vazhakkai chips.
Notes:
- Cook in medium flame for even colouring.
- Adjust the spice level according to your taste.
- Cut the tapioca into even stripes for even cooking.
- Cut the tapioca into thin stripes for crunchy chips, otherwise it would be soft.
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